Eggplant Parma Sandwich

Deliciously crispy eggplant, topped with sun-dried tomatoes fresh buffalo mozzarella, sandwiched between a bun.  I prefer mine with a little dollop of cesar dressing.  You may prefer yours with ranch or fresh marinara. The eggplant can be made with gluten free bread crumbs and eaten on it’s own without a bun for a lighter and gluten free option.   You decide, but either way, it will be delicious.

Eggplant Parma Sandwich

Servings 10 Eggplant Rounds

Ingredients
  

  • 1 Large Eggplant Cut Into Half Inch Rounds
  • 1 1/2 Cup Italian Seasoned Panko Bread Crumbs
  • 1/2 Cup Parmesan cheese Finely Grated
  • 1/3 Cup Sun-dried Tomatoes Marinated in Olive Oil (Approx. 3 Per Sandwich)
  • Fresh Basil For Garnish
  • Enough olive oil To Brush Both Sides of Each Round
  • Hamburger Buns or Rolls

Instructions
 

  • Cut the eggplant into 1/2 inch rounds. Brush each with olive oil, coating both sides. Next, press the eggplant into the bread crumbs, covering both sides in the crumbs.
  • Place the breadcrumb coated eggplant rounds onto a baking sheet or dish and top with parmesan cheese.
  • Bake at 350 degrees for about 20 minutes or until golden brown on top.
  • Top with cheese and sundried tomatoes, then return to the oven for a few minutes to melt the cheese. Once removed from the oven after melting, garnish with fresh basil.
  • Dress up your sandwich as you choose with fresh marinara sauce, ranch or cesar dressing and enjoy!